This is the ultimate coffee break snack – soft coconut filling underneath a rich chocolate and peanut butter topping, all sitting on a crunchy biscuit base.
A mixture of milk and dark chocolate stops the slice becoming too sweet – making it the perfect accompaniment to a tall caramel latte!
You can easily substitute the digestive biscuits for a gluten free alternative which will not alter the flavour.
Chocolate Coconut Slice
Makes 12-24 Slices
125g Digestive Biscuits (Crushed)
200g Desiccated Coconut
110g Butter (Melted)
400g Condensed Milk
175g Milk Chocolate (40%)
175g Dark Chocolate (70%)
130g Smooth Peanut Butter
1) Preheat the oven to 180C. Line a medium sized baking dish with baking parchment. Pour the melted butter into the baking tin – topping with the crushed biscuit and levelling. Cover this with the coconut and then pour over the condensed milk.
2) Bake in the oven for 25 minutes until golden brown. Remove and set aside to cool slightly.
3) Melt together the chocolate and peanut butter in a bain-marie, stirring well to combine. Pour over the baked slice and allow to cool. Transfer to the fridge to set fully (around 2 hours).
4) Once set, cut into equal squares and store in an airtight container in the fridge.